De Ma Cuisine



April 2012



Scalloped Root Veggies with Gorgonzola

Written by , Posted in Sides, Vegetables

Scalloped Root Veggies with Gorgonzola
Recipe Type: Side, Root Veggies
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 2 hours
Total time: 2 hours 15 mins
Serves: 8-10
Like scalloped potatoes? Try this variation, that has beets, carrots, and rutabagas!
  • 1/4 C gorgonzola, crumbled
  • 1 C cheddar, grated, divided
  • 1/2 C parmesan, grated, divided
  • 2 oz. (about 1/4 C) cream cheese
  • 2 T chives, chopped
  • 4 cloves garlic, chopped
  • olive oil/coconut oil, to grease the baking dish
  • 1 T honey
  • salt
  • pepper
  • 1 T dijon mustard
  • pinch cayenne
  • 2-3 C milk
  • 1 C yogurt (I used Greek)
  • flour
  • 2 carrots, thinly sliced (about 1/8″ slices)
  • 2 beets, thinly sliced (about 1/8″ slices)
  • 2-4 rutabagas, thinly sliced (about 1/8″ slices)
  • 1 turnip, thinly sliced (about 1/8″ slices)
  1. Whisk together gorgonzola, 1/2 C cheddar, 1/4 C parmesan, cream cheese, chives, garlic, honey, salt, pepper, dijon, cayenne, milk, yogurt. (Doesn’t need to be smooth – cheese lumps are fine.)
  2. Grease 9×13 oven proof dish with oil. Pre-heat oven to 375F.
  3. Layer beets on bottom. Sprinkle with a bit of flour. Spoon a bit of cheese mixture over. Top with layer of rutabagas. Sprinkle with flour. Spoon a bit of cheese mixture over. Top with a layer of carrots. Sprinkle with flour. Spoon a bit of cheese mixture over. Repeat until all veggies are gone. Pour remaining cheese mixture over top.
  4. Cover with foil. Bake for 60-90 minutes. Uncover (once veggies are tender), sprinkle with remaining cheese, bake an additional 20-30 minutes.

I used a mandoline to get the slices nice and thin.

I baked this at 350F, but it took a really long time! We’re talking 2-3 hours.


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